Pumpkin Pone (recipe)

First of all, thanks so much for all the kind comments and messages from those of you who took a moment to send my mom your support as she adjusts to her new gluten-free life. We were all quite surprised and happy Thanks also to Johanna who let me know that many brands of cornflakes contain malt extract, a no-no for those with celiac disease. I had no idea about this, and as always knowledge is power when it comes to matters such as these!

As I had mentioned in my first post about my mom’s first gluten-free birthday surprise, I had made not one but two desserts for her. The first of course was my Glittery Gelatin Torte, and now here’s the second one! This recipe for Pumpkin Pone came from the Naparima Girls High School Cookbookand is cited as being Guyanese in origin. Now if this attribution is incorrect feel free to ‘school me’, but do know I’m just relaying what was printed

One of the things that I love about this pone recipe is that it is low in sugar. It also provides a satisfying chewy texture, ideal for mom who was grateful to feel as though she was eating ‘cake’ without compromising her health. With only 1/4 cup of sugar, this recipe made the ideal submission for Low Sugar Sweet Treats. Now, as I had mentioned in my post for Cassava Pone, one of the best parts of pone is the crust that forms as it bakes. This is where the sweetness of the natural flavours really shine. That’s why I was so happy to receive the following tip from a reader named Michelle…

here’s a secret:
most people like the burnt edge and would fight for the corners.
I use foil tart tins and make mini ponelets, that way everyone gets some edge.

What a brilliant idea! I couldn’t wait to try it. Not only did this method make cleanup a breeze, it was so much more attractive to portion and serve that I don’t think I’ll ever make pone in a bread pan again!

To make the dish even more luxurious I served it in crystal goblets with a dollop of sugar-free coconut icecream. This boosted the complexity of flavours and provided a lovely contrast in texture. Being guilt-free rarely feels or tastes this good!

I don’t know about Guyanese origin (I’m probably too young) but you do get pone with pumpkin in it in Guyana. Mom of course, says her mother always made pone WITh pumpkin in it, but not solely – pumpkin, cassava and sweet potato, with coconut of course.

Yum! I want to make a bunch of others in the ’09 And of course, gotta have the coconut!

http://chennette.net Chennette

I don’t know about Guyanese origin (I’m probably too young) but you do get pone with pumpkin in it in Guyana. Mom of course, says her mother always made pone WITh pumpkin in it, but not solely – pumpkin, cassava and sweet potato, with coconut of course.

Looks fabulous and very unique! I’d love to try this, but am unsure about what “1 lb pumpkin” means. I’m assuming it means a pound of fresh pumpkin that you are grating? For those of us that don’t have easy access to fresh pumpkin, would it work to use canned pumpkin puree?

Thanks!

http://www.TriniGourmet.com Sarina

Dear Laurie I am not familiar with canned pumpkin puree so I can’t say with confidence ohw well it will work as a substitute. My gut feeling is that you may have to reduce the amount of liquid that is added.

Laurie

Looks fabulous and very unique! I’d love to try this, but am unsure about what “1 lb pumpkin” means. I’m assuming it means a pound of fresh pumpkin that you are grating? For those of us that don’t have easy access to fresh pumpkin, would it work to use canned pumpkin puree?

Thanks!

http://www.TriniGourmet.com Sarina

Dear Laurie I am not familiar with canned pumpkin puree so I can’t say with confidence ohw well it will work as a substitute. My gut feeling is that you may have to reduce the amount of liquid that is added.

Sebastian

i love pone!

Sebastian

i love pone!

alison

can anyone tell me the correct weights to make a cassava and pumpkin pone thanks